Oak Cubes in Homebrewing

Oak cubes are a popular tool used by and makers to add a distinctive flavor and aroma to their products. These cubes are made from oak wood and come in different sizes and shapes, such as cubes or chips. In this article, we will explore the benefits of using oak cubes in wine and beer making.

Firstly, oak cubes provide a unique flavor to wine and beer that cannot be replicated with other wood types. The wood is charred before being used, whch gives it a toasted and caramelized flavor. This flavor profile can range from subtle to intense, depending on the amount of oak cubes used and the aging time. The oak flavor also enhances the natural flavors of the wine or beer, creating a more complex and layered taste.

Secondly, oak cubes can provide tannins to wine and beer. Tannins are natural compounds found in grape skins, seeds, and stems that give wine its astringency and structure. Oak cubes contain tannins that can be extracted during aging, which can help balance the wine or beer and give it a smoother mouthfeel. The amount of tannins extracted depends on the type of wood used and the contact time.

Thirdly, oak cubes can help with the aging process. Aging wine or beer in oak is a traditional method, but it can be expensive and time-consuming. Oak cubes offer a more affordable and flexible alternative. The cubes can be added during fermentation or aging, and the contact time can be adjusted to achieve the desired flavor and aroma. Oak cubes can also be reused several times, making them even more cost-effective.

Lastly, oak cubes can be used in different types of wine and beer. is the most common type of wine that is aged in oak, but and beer can also benefit from oak aging. Oak cubes can add a vanilla, spice, or nutty flavor to white wine and a smoky or woody flavor to beer. The type of oak used can also affect the flavor profile, with American oak being more intense and French oak being more subtle.

Oak cubes are a versatile and affordable tool that can enhance the flavor, aroma, and structure of wine and beer. They offer a unique and customizable aging method that can be used in different types of wine and beer. Whether you are a professional winemaker or a home brewer, oak cubes are worth considering as a way to take your products to the next level.

How Much Oak Cubes To Add To Beer?

To add oak flavor to beer, the suggested dose is typically 2.5 to 3 ounces of oak cubes per five gallons of beer. It is important to note that this dose may vary depending on the desired level of oak flavor and the specific recipe bing used. The oak cubes can be added during the fermentation or aging process, depending on the brewer's preference. It is recommended to begin with a smaller amount of oak cubes and taste the beer periodically to ensure the desired level of oak flavor is achieved. Adding too much oak can result in an overpowering taste that may be unpleasant. As a general guideline, it is recommended to use a light toast oak cube for a subtle oak flavor and a heavy toast oak cube for a stronger, more pronounced oak flavor.

oak cubes

How Long To Leave Oak Cubes In Mead?

To achieve the desired oak flavor in your , it is recommended to leave the oak cubes in the mead for a contact time of 4-8 weeks. The recommended usage is 3 oz. of oak cubes for every 6 gallons of mead. After adding the oak cubes, it is advisable to taste the mead two to three days later, and continue tasting untl you notice the oak flavor. It is important to note that the contact time can vary depending on the desired oak flavor intensity, so it is recommended to taste the mead regularly to ensure the desired flavor is achieved.

How Much Oak Cubes To Add To Wine?

To add oak cubes to wine, we recommend using 3-4 ounces of oak chips for every 5 gallons of red wine. For white wine, it is recommended to use 2 ounces of oak chips for every 5 gallons. It is important to note that the wine shold be tasted regularly to ensure that the desired level of oak flavor and aroma is achieved. When the wine reaches the desired level of oakiness, it should be racked off the oak cubes. It is also important to keep in mind that the amount of oak cubes used can vary depending on personal preference and the type of wine being made.

What Is The Difference Between Oak Spirals And Cubes?

Oak cubes and Oak Infusion Spirals are both used for aging beer and imparting a unique flavor and aroma from the wood. However, there are some differences between them.

Oak cubes are small pieces of wood that have six flat surfaces that make contact with the beer during aging. On the other hand, Oak Infusion Spirals are designed to increase the surface area that touches the beer during aging.

This increased surface area is achieved by the spiral shape of the oak infusion spirals. The spiral design alows for more wood to come in contact with the beer, resulting in a more intense flavor and aroma.

Another difference between the two is the way they are used. Oak cubes are typically added directly to the beer during aging, while Oak Infusion Spirals are often suspended in a mesh bag or directly attached to a string and hung in the beer.

Oak Infusion Spirals are a more efficient and effective way to add oak flavor and aroma to beer due to their spiral design and increased surface area.


Oak cubes are an excellent way to add depth and complexity to your wine or beer. With a recommended usage of 2.5 – 3 oz per five gallons, they can be added during fermentation or aging for a period of 4-8 weeks. It is important to taste your wine or beer regularly to ensure that the desired oak flavors and aromas are beig extracted. Oak cubes have 6 flat surfaces that maintain contact with the , whereas Oak Infusion Spirals were specifically designed to increase surface area for more contact with the beverage during aging. oak cubes are a versatile and effective tool for any winemaker or brewer looking to enhance the flavor profile of their product.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.